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Raspberry Velvet Layer Cake

A delightful twist on traditional velvet cakes, expertly combining raspberry flavors with a moist cake, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings
Calories 500 kcal

Ingredients
  

For the cake

  • 2 1/2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 1 tbsp white vinegar
  • Red or burgundy gel food coloring

For the buttercream

  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp vanilla extract

For layering and decoration

  • 1 1/2 cups raspberry preserves
  • 1 cup fresh raspberries
  • 3 cups fresh raspberries
  • Extra buttercream for piping
  • Powdered sugar for dusting (optional)

Instructions
 

Preparation

  • Preheat your oven to 350°F and grease and line two 8-inch cake pans.
  • In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a large mixing bowl, beat the softened butter and granulated sugar until fluffy and pale.
  • Add the eggs one at a time, mixing well after each addition.
  • Blend in the buttermilk, vanilla extract, vinegar, and gel food coloring until smooth.
  • Gradually mix the dry ingredients into the wet ingredients until just combined.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 28-32 minutes, or until a toothpick comes out clean. Cool completely.

Buttercream Preparation

  • Beat the softened butter until creamy.
  • Gradually add the powdered sugar, heavy cream, and vanilla until the mixture is light and fluffy.

Assembly

  • Place one layer of cake on a cake stand and spread a layer of buttercream around the edge.
  • Spoon raspberry preserves into the center and scatter fresh raspberries over the filling.
  • Add the second layer of cake and frost the entire cake smoothly with vanilla buttercream.
  • Pipe decorative ruffles and swirls around the sides and top.
  • Cover the top generously with fresh raspberries.
  • Chill the cake for 30 minutes before slicing.

Notes

Store the cake in an airtight container in the refrigerator for up to four days. For the best texture, ensure butter is at room temperature.
Keyword Celebration Cake, Layer Cake, Raspberry Dessert, Raspberry Velvet Cake, Velvet Cake